Comments on: chicken with almonds and green olives

By: M

Thu, 06 Oct 2011 20:05:22 +0000

The almond-bread-parsley-olive-onion mix is just, oh so wonderful. I eye balled how much bread I used and I would guess that it was definitely way more than 1/2c, so I ended up with a thick, gravy like texture once wine and broth were mixed in with them. Still fantastic!

By: Leah

Leah — Thu, 15 Sep 2011 19:55:31 +0000

This was VERY good. Finally, a different chicken recipe.
Loved the breadcumb mixture and the creamy sauce, and the slight crunch from the almonds.
Another great Smitten Kitchen recipe. Thanks!!

By: joanna bryne

joanna bryne — Tue, 24 May 2011 22:32:31 +0000

i’m not just smitten with this recipe…i’m head over heels in love with it!!!!! i’ve made it numerous times and each time i’m awed by how delicious it is.i use skinless thighs, regular almonds( marcona don’t seem to be available in san miguel de allende, mex., where i live, and 1 canned chipotle, instead of the dried red pepper. the finely diced chipotle gives it a really nice smoky, slightly spicy flavor. thank you deb, for a superb recipe.

By: kitty

kitty — Thu, 09 Sep 2010 16:25:27 +0000

I just made this last night, and the flavors are WONDERFUL!

By: MemeGRL

MemeGRL — Fri, 17 Apr 2009 01:56:30 +0000

Chris, I’m right here with you a year later. I agree 100% on the saffron (& I used it too). And I too found it to be really fatty. Next time, even though I agree with the commenter who made it all boneless, I think we’ll try two chicken breasts cut in half and four drumsticks and make everyone happy with all-favorite parts and hopefully less fat released.
Still–a hit here. My son had two of the drumsticks! Thanks!

By: Chris

Chris — Mon, 23 Mar 2009 01:09:29 +0000

Okay, it’s a year later–but that transitional time once again. I thought this was a great recipe. The amt of saffron is so tiny (and I used it) that I can’t say it would make much of a difference to leave it out if you don’t have it.

I wanted a mix of white and dark meat, so I used thighs and breasts cut in half so all the pieces were about the same size. It’s easy to burn the garlic at the beginning, so I think when I make this again I would add the garlic in a little later, once the bread was starting to brown.

I made this Spanish rice recipe from Epicurious as well, and it was a good combo:
http://www.epicurious.com/recipes/food/views/Spanish-Rice-with-Zucchini-13601

The zucchini’s a good touch. I also added some tomato paste and browned it at the beginning along with some paprika so the rice had a nice red color.

Thanks Deb for another good one!

By: Erinn Johnson

Erinn Johnson — Thu, 03 Apr 2008 16:17:46 +0000

I am going to have to give this a try. Marcona almonds are my favorite. My brother works at ideal cheese and gives me a HUGE bag every christmas. Somehow I have not eaten the whole bag yet.

By: Emily

Emily — Mon, 31 Mar 2008 14:59:11 +0000

Saffron tip for that college student– try Trader Joe’s if you’ve got one nearby, they have affordable threads!

By: Rob

Rob — Mon, 31 Mar 2008 13:55:11 +0000

You hit the weather element RIGHT on. I hate the back and forth. And it LOOKS so warm outside you think it SHOULD be warm when you’re getting dressed.

I hope the recipe is as spot on as your weather analysis because I’m going to try it!

By: Lydia

Lydia — Mon, 31 Mar 2008 02:39:15 +0000

Deb, this sounds similar to the chicken mirabella recipe in the Silver Palate cookbook. Here’s one variation I’ve seen: http://chocolateandzucchini.com/archives/2007/08/caramelized_chicken_with_green_olives_and_prunes.php. I think a taste test is in the future!